Chickpea Tagine with Cinnamon, Cumin, and Carrots

(from culinarysarah’s recipe box)

North African cooking often features cinnamon in both savory dishes and desserts. Carrots and raisins make this a slightly sweet stew that’s best served with a dollop of “sour” Greek-style yogurt to complement the flavors.

Source: October 2008 Vegetarian Times

Serves 4 people

Categories: soups, vegetarian entrees

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced (1 tablespoon)
  • 2 14.5-ounce cans chickpeas, rinsed and drained
  • 3 medium carrots, peeled and sliced into thin rounds
  • 1/4 cup dried currants
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons honey
  • 1/2 cup plain Greek-style yogurt
  • 3 tablespoons parsley, finely chopped

Directions

  1. Heat oil in large skillet over medium heat.

  2. Add onion and garlic, and saute 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water.

  3. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.

  4. Divide tagine among 4 bowls. Garnish each serving with dollop of yogurt and sprinkle with parsley.

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